Abstract:
Dried fish is one of the most popular protein sources among Sri Lankans.
Current dried fish processing methods cause to reduce the yield by 1/2 of
fresh fish fillets. Salting and drying methods lead to unfavourable effect on
quality and safety of products by cross contaminations through wind, soil
and animals. This study was planned to introduce heavy salting and compare
with salted drying on yield, quality and safety of Talang Queen („kattawa‟)
dried fish which has higher demand in the local market. Prepared „kattawa‟
fish fillets were separated in to two groups. First group was salted with
excess amount of salt and stacked in a box which had drain outlet in the
bottom and the second group was salted at 1:4 (salt to fish) ratio and stacked
in a similar box. Both were kept in room temperature (31± 2˚C). After 24
hours, second group was directed to sun drying after removing and washing
salt crystals on the surface of fillets. Drying of „katawa‟ fillets continued
until the water activity level reduced below the 0.75 while first group was
kept in the same box for five days. Analyses were conducted for moisture,
water activity, protein, salt and yield. Samples were collected form fresh
fillets, after 24 hours, after four and five days. According to results, the level
of water activity and salt content of both groups were not significantly
different (P>0.05) at the end of the process. Yield of heavy salted „kattawa‟
recorded 25% higher value than salted dried fillets. Heavy salting in a closed
box assured the quality and safety preventing cross contaminations.
